Arepas

Name: Arepas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Latin American
Ingredients: 2 cups arepa flour (pre-cooked cornmeal); 1.5 cups warm water; 1/2 tsp salt; 2 tbsp butter, melted; 1 cup queso blanco or feta cheese, sliced; 1/2 cup refried beans; 2 cups vegetable oil (for frying); 1 ripe avocado, sliced; 1 tomato, sliced; 1/4 cup fresh cilantro, chopped

Venezuelan and Colombian stuffed cornmeal cakes with a golden, crispy exterior and soft interior. Traditionally filled with cheese, beans, or seasoned chicken for a satisfying handheld meal.

50 minMediumServes 6340 cal/serving

Latin AmericanLunchStovetopVegetarian

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Ingredients

2 cups arepa flour (pre-cooked cornmeal)
1.5 cups warm water
1/2 tsp salt
2 tbsp butter, melted
1 cup queso blanco or feta cheese, sliced
1/2 cup refried beans
2 cups vegetable oil (for frying)
1 ripe avocado, sliced
1 tomato, sliced
1/4 cup fresh cilantro, chopped

Instructions

1

In a large bowl, combine 2 cups arepa flour (pre-cooked cornmeal), 1/2 tsp salt, and 2 tbsp melted butter.
2

Gradually add 1.5 cups warm water, mixing with your hands until a soft, moist dough forms. The mixture should feel like soft play-dough.
3

Let the dough rest for 5 minutes.
4

Divide dough into 6 equal portions. Wet your hands and shape each portion into a thick disc about 1/2 inch thick and 3 inches in diameter.
5

Make a pocket in the center of each disc with your thumb, then gently enlarge it to create a pocket for filling.
6

Fill each arepa with a small amount of 1 cup sliced queso blanco or feta cheese or 1/2 cup refried beans, then gently press the edges to seal.
7

Heat 2 cups vegetable oil (for frying) in a deep skillet to 350 degrees F.
8

Carefully place arepas in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
9

Drain on paper towels.
10

Serve warm with 1 sliced ripe avocado, 1 sliced tomato, and 1/4 cup chopped fresh cilantro on the side.

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Questions

What is Arepas?

Venezuelan and Colombian stuffed cornmeal cakes with a golden, crispy exterior and soft interior. Traditionally filled with cheese, beans, or seasoned chicken for a satisfying handheld meal. This reference files it under Latin American lunch: made on the stovetop, rated medium and about 50 minutes start to finish.

How hot should the oil be for Arepas?

For Arepas, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for feta in Arepas?

The entry for Arepas calls for 1 cup queso blanco or feta cheese, sliced. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Arepas dairy-free?

Yes. The dairy in Arepas is 2 tbsp butter, melted, 1 cup queso blanco or feta cheese, sliced. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Arepas gluten-free?

Yes. The gluten in Arepas is 2 cups arepa flour (pre-cooked cornmeal). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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